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Pepperoni Stromboli

This is a great recipe for beginner bakers. The dough does most of the work for you during the day, so all you have to do is roll it out, top it, fold it back up, and bake!
Pepperoni Stromboli
Yield 4 - 6 servings



  • 3/4 cup lukewarm water
  • 1/2 teaspoon table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 cups all-purpose flour
  • 1 cup crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces mozzarella cheese (shredded)
  • 10 large or 20 small pepperoni slices
  • 1 large egg (beaten, for egg wash)
  • 1 teaspoon Italian seasoning (for topping)


  • Prepare dough: In a medium bowl, mix the water, salt and yeast. Stir in the flour until flour is completely incorporated. Cover the bowl and let the dough sit in a warm place for 1-2 hours until doubled. (Or leave on counter for up to 8 hours.)
  • When ready to bake, preheat oven to 475°F and cover a baking sheet with parchment paper.
  • Prepare filling: In a medium bowl, mix the tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Roll out dough into a large rectangle, about the length of the baking sheet.
  • Spread about 1/4 cup of the tomato sauce on the dough.
  • Sprinkle shredded cheese on top of the sauce, then top with the pepperoni.
  • Folding lengthwise, take the top 1/3 of the dough and bring it over to cover the center of the dough. Repeat with the other side, almost like you're folding a letter.
  • Place the stromboli, seam side down, on the prepared baking sheet.
  • Using a sharp knife, cut slits in top of dough, about every 1-2 inches. Brush the dough with the beaten egg and then sprinkle with 1 teaspoon of Italian seasoning.
  • Bake for 10 minutes.
  • Lower temperature to 375°F and bake for another 10-15 minutes until the dough is set and golden.
  • Let the stromboli sit for at least 10 minutes before slicing.


Recipe by Bran Appetit.